Pork roast with kapia peppers

Name: Pork roast with kapia peppers
Ingredients: 500 g pork leg; 500 g smoked pork belly; 2 large kapia peppers (400 g); 1 tablespoon pork lard; 100 ml tomato juice; 1 teaspoon granulated garlic; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g chopped parsley; 10 g chopped celery leaves

Meat - Pork roast with kapia peppers by Flora K. - Recipia

Pork roast with kapia peppers spends an hour in the oven, then browns in a pan with pork leg and smoked pork belly. The peppers and tomato juice leave a little sauce, while the meat develops browned edges; it’s a Christmas pork roast, good with mashed potatoes and pickles. I like to cut the leg into slices about two centimeters thick. Prep: 15 minutes. Cook: 68 minutes. Total time: 83 minutes. Serves: 5. About 730 kcal and 32 g protein per serving.

Ingredients

500 g pork leg
500 g smoked pork belly
2 large kapia peppers (400 g)
1 tablespoon pork lard
100 ml tomato juice
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground pepper
15 g chopped parsley
10 g chopped celery leaves

Preparation

1. Cut the pork leg and smoked pork belly into slices about 2 cm thick. Cut the kapia peppers into pieces. 2. Arrange the meat in a glass baking dish. Top with the peppers, lard, tomato juice, granulated garlic, salt and pepper. 3. Bake at 190-200°C for 60 minutes, until the meat is tender. 4. Tip everything from the dish into a pan and cook over high heat for 8 minutes, turning the pieces until browned. 5. Sprinkle with the chopped parsley and celery leaves. Serve with mashed potatoes and pickles.

Notes

You can replace the lard with 15 ml of oil; the flavor will be a little less rich. Keep the roast in a closed container in the fridge for up to 3 days, and reheat it with the sauce. Choose firm kapia peppers with smooth flesh; very soft ones lose their shape while baking. Smoked pork belly varies in saltiness: if it’s very salty, use 1/2 teaspoon of salt instead of the full teaspoon. Slices of pork leg thicker than 2 cm are harder to brown in the pan, so cut them to a similar thickness. It has something of a Sunday oven roast about it, with a more pronounced flavor from the smoked pork belly. When I double the quantity, I divide the meat between two baking dishes, because crowded pieces in one dish tend to steam rather than brown. Mashed potatoes and pickles go well with the tomato sauce and smoked meat.